Mushroom Bocadillos – a delicious recipe with butter, mushrooms, onion, ground nutmeg, Salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a 10- to 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms, onion, and nutmeg. Stir often until mushrooms are lightly browned, about 10 minutes. Season to taste with salt and pepper. Let cool.
2
Meanwhile, in a bowl, beat eggs to blend with crumbs, cilantro, and all but 1/2 cup of the cheese.
3
Coarsely chop the mushroom mixture and stir into the egg mixture. Pour into a buttered 8-inch square pan.
4
Bake in a 325u00b0 oven until center feels firm when lightly pressed, about 30 minutes (about 20 minutes in a convection oven). Sprinkle evenly with remaining cheese and bake just until it begins to melt, 3 to 4 minutes more (1 to 2 minutes in a convection oven). Remove from oven and let stand in pan until warm, at least 15 minutes, or until cool. Cut into 1-inch pieces and arrange on a platter.
409
kcal
Calories
29
g
Fat
8
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: About 2 tablespoons butter or margarine, 1 pound sliced mushrooms, 1/4 cup finely chopped onion, 1/4 teaspoon ground nutmeg, and more.
Yes, Mushroom Bocadillos falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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